NTR 120 Foundations of Dietetics – 3 credits
An introduction of the professional aspects and career opportunities in dietetics and nutrition, as well as a foundation for communication skills, including interpersonal communication, public speaking, technical writing, and information technologies.
NTR 130 Food and Culture - 3 credits
This online course investigates the roles of culture, religion, history, economics, and geography on food customs and attitudes of various cultural/ethnic groups are explored. A social awareness of selected food patterns and customs are illustrated. This course is open to all students.
NTR 210 Principles of Human Nutrition - 3 credits
The basic principles of human nutrition are investigated, emphasizing the nutrients, food sources, and their utilization in the body for growth and health throughout life. This course also assesses contemporary nutrition issues. Prerequisite: BIO 112 or BIO 117, CHE 111 or CHE 103 or instructor permission.
NTR 212 Nutrition for Women and Children - 3 credits
A study of the changing nutritional needs that men, women and children encounter throughout the lifespan. Physiological, societal and economic factors and the availability of nutrition services are considered in meeting the nutritional demands of men, women and children from gestation through older adulthood. Prerequisite: NTR 210 or instructor permission.
NTR 217 Nutrition Education in the Community - 3 credits
An in-depth examination of community nutrition and nutrition education including policy making; national nutrition agenda and nutrition programs; food security; program planning, implementation, and evaluation; learning theory, teaching methods, lesson plans, and development of client education materials. Students present a public policy statement, observe and carry out nutrition education programs. Prerequisites: NTR 210 and 212.
NTR 220 Principles of Foods - lecture 3 credits, lab 1 credit
A study of the selection, preparation and storage of food. Techniques in food preparation are developed. Food components and their specific nature and behavior during preparation are introduced, along with the recognition and evaluation of quality in food products. Kitchen utensils and equipment use, recipe conversion and standardization, and food preparation techniques to meet the needs of populations will be covered. Students must register for the NTR 220 Lecture and Lab. Lecture: 3 hours; laboratory: 3 hours. Prerequisites: BIO 127, NTR 210 or instructor permission.
NTR 300 Advanced Nutrition and Metabolism I - 3 credits
An intensive study of functions, digestion/absorption, interrelationships, cellular metabolism of the macronutrients; determination of nutrient requirements, assessment of nutritional status, fluid balance and acid base balance during health, disease and exercise. NTR 300 must be taken before NTR 305. Open to Declared Majors and minors only. Prerequisites: BIO 117, 118 and CHE 217 (NTR 200).
NTR 301 Management in Dietetics - 3 credits
An in-depth treatment of management theories, human resources management, financial management, information management and other management topics related to food systems and clinical management. This course offers the application of management principles in simulations and case studies. Open to Declared Majors and minors only. Prerequisite: Junior standing, NTR 210 or instructor permission.
NTR 305 Advanced Nutrition and Metabolism II - 3 credits
An intensive study of functions, digestion/absorption, interrelationships, cellular metabolism of the micronutrients; determination of nutrient requirements, and assessment of nutritional status in health, disease and exercise. Open to Declared Majors and minors only. Prerequisites: BIO 117, 118, NTR 300, CHE 217 (NTR 200).
NTR 320 Experimental Foods - lecture 3 credits, lab 1 credits
Controlled experimentation and evaluation of methods of preparation and scientific principles of foods. Students complete a research project based on an area of individual interest. Students must register for the NTR 320 Lecture and Lab. Lecture: 3 hours, laboratory: 3 hours. Open to Declared Majors and minors who meet the prerequisite requirements. . Prerequisites: NTR 220, CHE 203 or CHE 206.
NTR 327 Medical Nutrition Therapy I - 3 credits
A comparative view of nutrition as it relates to the treatment of disease, this course emphasizes the evaluation of assessment data, the nutrition care process, methods of nutrition support, food and drug interactions, herbal remedies, weight management and applications of nutrition interventions for cardiovascular disease, hypertension and diabetes. Lecture must be taken with NTR 327 Clinical field experience (total of 28 hours of field experience). Open to Declared Majors only. Prerequisite: NTR 305. Co- requisite 327 Clinical 1 credit
NTR 327 Medical Nutrition Therapy Clinical – 1 credit
Field experience for application of principles addressed in NTR 327 (28 hours).
NTR 328 Medical Nutrition Therapy II - 3 credits
A comparative view of nutrition as it relates to the treatment of disease, this course emphasizes the evaluation of assessment data, the nutrition care process, methods of nutrition support, food and drug interactions and applications of nutrition interventions for diseases of the gastrointestinal tract, liver and biliary tract, pancreas, metabolic stress, anemia, heart failure and transplant, pulmonary disorders, cancer, HIV infections, renal disease and metabolic disorders. Lecture must be taken with NTR 328 Clinical field experience (total of 28 hours of field experience). Open to Declared Majors only. Prerequisite: NTR 327. Co- requisite 327 Clinical 1 credit
NTR 328 Medical Nutrition Therapy Clinical – 1 credit
Field experience for application of principles addressed in NTR 328 (28 hours).
NTR 330 Food Systems Operations - 3 credits
An in-depth treatment of foodservice operations, including sanitation; foodservice planning, design, and equipment; facility management; menu planning; food purchasing, receiving, and storage; production management; assembly, distribution, and service; and marketing. This course requires 28 hours of field experiences in an area of food service. Lecture: 3.5 hours, Lecture must be taken with NTR 330 field experience (total of 28 hours). Open to Declared Majors only Prerequisites: NTR 210, 220, 301 or instructor permission. Co-requisite NTR 330 Field Experience 1 credit.
NTR 330 Food Systems Operations – 1 credit
Field experience for application of principles addressed in NTR 330 (28 hours).
NTR 340 Nutrition Counseling - 3 credits
An in-depth examination of communication and counseling skills for the nutrition counselor. Application of interviewing and counseling skills in prevention and treatment of obesity, coronary heart disease, diabetes, renal disease, hypertension, cancer, and other diseases are studied. This course includes 4 hours of on campus wellness counseling experience. Open to Declared Majors only. Prerequisites: NTR 217 and 327 or instructor permission.
NTR 350 Seminar in Nutrition Capstone - 3 credits
This class is the capstone experience for the Nutrition Major. A comprehensive review of methodological approaches to qualitative and quantitative research is presented. The course is designed to assist students in judging worth and utility of research as a knowledgeable consumer and applying this knowledge in the generation of a research study. The course is designed to include formal and informal writing assignments. Current issues in dietetics are also discussed. Open to Declared Majors only. Prerequisite: Senior Nutrition Student standing NTR 300, 305 & 327 or instructor permission.
OTHER COURSES OFFERED BY THE ALLEN CENTER
The following courses are open to students of all majors. They may be of special interest to students majoring in education, nursing, gerontology, psychology, or social work; or those with a personal interest in nutrition and fitness. These courses are not a part of the nutrition major or Didactic Program in Dietetics.
NTR 113 Nutrition and Fitness - 1 credit
Body energy sources and metabolism, nutrient requirements for fitness and diets for building and maintaining a healthy body throughout life are surveyed along with the benefits of exercise.
NTR 114 Nutrition and the Elderly - 1 credit
An overview of nutrition as it relates to aging. Emphasis is placed on using and developing tools and skills that can be used with the elderly to assess their nutritional status and methods to meet their nutritional needs.
NTR 115 Eating Disorders and Weight Management - 1 credit
Characteristics of health and nutrition problems, emphasizing the prevention, early detection and treatment of eating disorders such as anorexia and bulimia are investigated. The course also looks at fad diets, weight management concerns, and sound weight loss plans.
NTR 201 Vegetarian Diets: Principles and Application – 3 credits
The basic principles of vegetarian diets are examined in this online course. Implications of vegetarian diets upon health status, chronic disease, the food supply, and the environment are considered. Students will apply course concepts to plan and evaluate vegetarian diets appropriate to meet nutritional needs and explore basic elements of vegetarian cookery. The course includes a “virtual” vegetarian cooking lab.